Monday, March 9
11:30 am – 12:30 p.m.
Taking Your Food On The Road
Monday, March 9
12:00 – 1:30 p.m.
Avoiding Costly Hiring Mistakes
Speaker - Scott Samuels
Monday, March 9
1:45 – 2:45 p.m.
Finding Great Employees
Speaker - Scott Samuels
Monday, March 9
3:00 – 4:30 p.m.
Buffet Basics
Monday, March 9
3:15 – 4:45 p.m.
What You Need to Know About Food Allergies
Speaker - Deb Scherrer |
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Tuesday, March 10
8:30 a.m. – 5:00 p.m. (break from 12:30 – 2:00)
ServSafe® Serving
Safe Food (English and Spanish)
Tuesday, March 10
9:00 – 10:30 a.m.
Buffet Blueprint
Tuesday, March 10
10:00 – 11:15 a.m.
Allegations of a Foodborne Illness Can Happen to You - How to Protect Your Business and Reputation
Speaker - Shawn Stevens
Tuesday, March 10
12:00 – 1:15 p.m.
What You Don't Know About Employee Background Checks Can Hurt You
Speaker - Jim Chiolino
Tuesday, March 10
1:30 – 2:45 p.m.
Tips on Going Green – A Panel Discussion
Speaker - TBA
Tuesday, March 10
3:00 – 4:15 p.m.
From A to e-Marketing in the Digital Age
Speaker - Patrick McKenna |
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Wednesday,
March 11
9:30 a.m. – 12:30 p.m.
Food Cost Control for Our Changing Economy (paid seminar)
Speaker – Joel Lindsay
Wednesday,
March 11
10:00 - 11:30 a.m.
Best Practices of World-Class Trainers
Speaker - Terrence Donahue |
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| Foodservice professionals can also receive continuing education units (CEUs)
for attending select seminars at the Expo. Because many participants hold
positions or professional licenses that require periodic CEUs and there a
growing trend by employers to request professional development for their
employees, we offer CEU credits from the following organizations: American
Culinary Federation, Club Managers Association of America, School Nutrition
Association of Wisconsin, Wisconsin Dietary Managers Association, and the
Wisconsin Dietetic Association. Check with your employer or professional
organization to see if they accept CEUs upon successful completion of one
of the Expo's qualified seminars. |